Melt the butter in a large saucepan and sauté the onions with 2T of Masala Spice until soft and aromatic.
Add the diced butternut and sweet potatoes. Sauté, stirring now and again.
Add water and Vegetable Stock. Simmer for 25 minutes.
Add milk and naartjie juice, cook for ± 5 minutes.
Liquidise everything using a hand-held blender or a food processor.
Add cream.
Taste for seasoning and serve garnished with a sprinkling of Masala Spice and fine strips of naartjie peel.
